This is the ultimate short-cut meal. It turns leftover veggie lasagna into a robust and satisfying soup with just a few added ingredients.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 to 3 medium carrots, chopped
- 2 stalks celery, chopped
- One 28-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 4 cups vegetable broth or water
- 2 cups leftover noodleless zucchini lasagna
- 12 fresh basil leaves (a small handful), plus more to garnish
- Salt and freshly ground black pepper, to taste
1. In a large skillet over medium heat, melt the butter together with the oil. Add the onions, and cook, stirring frequently, until browned, about 7 minutes.
2. Add the carrots and celery, and cook, stirring, until the vegetables are softened, and the flavors have melded, 8-10 minutes.
3. Add crushed tomatoes, tomato paste and water and bring to a boil. Reduce heat to simmer for 30 minutes.
4. Add leftover lasagna and fresh basil. Bring to a boil, then reduce the heat and simmer for about 10 more minutes. Dilute the soup with a touch more liquid, if needed.
5. Using a hand blender, blend the soup until smooth. Season to taste with salt and pepper.
6. To serve, ladle into warmed soup bowls or mugs, and top with a fresh basil leaf or two.